Ingredients

The following ingredients have 4 Servings
  • 1/4 Kg Okra / வெண்டைக்காய்
  • 2 Onion / பெரிய வெங்காயம்
  • 3 to 4 Green Chilli / பச்சைமிளகாய்
  • 1.5 tbsp Curd / தயிர்
  • 2 Pinch Turmeric Powder / மஞ்சள்தூள்
  • Salt / உப்பு (As Required)
  • 1 tbsp Grated coconut / துருவிய தேங்காய்
  • 1 tbsp Coriander Leaves / கொத்தமல்லி இலை
  • 1 tbsp Oil
  • 1 tsp Mustard Seeds
  • 1/2 tsp Urad Dal
  • 1/2 tsp Jeera
  • 1 Sprig Curry Leaves

Instruction

  • Slice the onions finely and slit green chilli. Then rinse the okra well and pat dry it without any moisture (this step helps to get rid of sliminess). Discard the head and tail part, then chop the okra into medium or thin slices. Then measure and keep all the ingredients by side.
  • Heat oil in a non-stick or heavy bottomed pan, then add the chopped okra. Pour the curd and saute in high flame for 2 minutes, till the curd evaporates.
  • Also don't change the colour and make it mushy. The sliminess would have gone by this time and keep the sauted okra aside. In another pan, heat oil and temper with the ingredients given in the table 'To Temper'.
  • Now add onions, green chilli and saute till the onions turn translucent. Then add the sauted okra and sprinkle little water.
  • Add required salt, turmeric powder and mix well. Cook for 2 to 3 minutes in low flame, till it softens.
  • Finally add grated coconut and give a quick stir. Switch off flame and garnish with coriander leaves. Serve this vendakkai poriyal recipe with paruppu urundai kulambu.